Hyderabadi Mutton Dum Biryani Recipe / Hyderabadi Dum Biryani Recipe

Hyderabadi Mutton Dum Biryani Recipe | Hyderabadi Dum Biryani Recipe

Hyderabadi Dum Biryani Recipe is again a unique variant of mutton biryani wherein the mutton is dum cooked and is sort of similar to Hyderabadi Biryani and it is also a mutton dum biryani recipe.

This Hyderabadi Dum Biryani Recipe/Hyderabadi Mutton Dum Biryani Recipe/Hyderabadi Yakhni Mutton Dum Biryani Recipe is cooked with the help of the steam itself and cooked on dum with tightly sealed and more spices have been included. Wondering what Yakhni is? Well, Yakhni is the mutton marinade or the masala gravy in the biryani.

Here I have used uncooked papaya paste to tenderize the mutton and did now not marinate the mutton for a long time. The recipe calls for much less time as meat tenderizers help in cooking the biryani speedily and choice of fresh red meat may be very crucial for ideal biryani and fresh biryani.

So here is the mutton dum biryani recipe which does not require endurance and can be cooked pretty much without difficulty simply with the help of a tenderizer. Each biryani recipe calls for fried onions and right here is the recipe on how to fry onions for biryani recipe.

If tenderizer isn’t added and directly placed the biryani for dum then the mutton inside the biryani could continue to be harder. So whilst making mutton biryani in dum technique there are certain factors that have to be kept in thoughts.

Biryani recipes, be it chicken or mutton may be made in various methods and in Hyderabad for the dum technique we are saying as kachchi yakhni biryani or kachche gosht ki biryani and if the mutton is cooked before to make biryani then it is known as pakki yakhni biryani.

Biryani is all about spices and flavour and a combination of many components. Biryani making appears to be a long technique but I feel making biryani is the easiest and easy once we get hang of the method required in making it.

The meat tenderizer makes the mutton so tender that the mutton piece simply melts in your mouth and this is the way the dum biryani is made in hotels and you may purchase meat tenderizers from the marketplace if raw papaya isn’t always available.

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Hyderabadi Dum Biryani Recipe

This Hyderabadi Dum Biryani Recipes a special rice delicacy made with mutton and rice. It does not require endurance and can be cooked pretty much without difficulty simply with the help of a tenderizer.

For The Rice:

Mix it well and cook the rice till done. Since water is less they’ll be only partially cooked.

The Dum Procedure:

Heat the oil. Add onions and sauté them till golden and almost crisp. Keep half of it aside for garnishing.

Add mutton marinade into it and cook well till half done. Add the remaining mutton stalk and 2 cups water.

Add the rice over the mutton and spread it evenly and add crushed onions all over the rice.

Season it with saffron flavoured milk, mint leaves, coriander leaves.

Cover the lid and seal it tightly with dough or put a heavy weight on the lid. Switch on the flame, place a skillet/tawa on the flame and place the cooking pot on the heated tawa.

Dum the biryani for about 45 minutes on low flame.

Switch off the flame.

Cut out the dough. Dig the biryani from one side of the corner.

The biryani should be taken out with a spatula from the bottom to the top.

Serve the mutton dum biryani with raita 🙂

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Recipe Notes

Adding raw papaya paste works as a meat tenderizer and is usually added to mutton dum biryani.

If raw papaya paste is not available then meat tenderizers are easily available in supermarkets.

Placing a tawa/girdle below the dum pot prevents the biryani from burning at the bottom.

Adding oil in steps does not make the biryani dry.

Desi ghee gives the fragrance to the biryani.

Spices added can be increased or reduced according to one’s taste.

Adding Rum is optional.

Quick Overview

Recipe Name: Hyderabadi Dum Biryani Recipe

Author: Ranjeeta Nath Ghai

Description: This Hyderabadi Dum Biryani Recipe/Hyderabadi Mutton Dum Biryani Recipe/Hyderabadi Yakhni Mutton Dum Biryani Recipe is cooked with the help of the steam itself and cooked on dum with tightly sealed and more spices have been included. Wondering what Yakhni is? Well, Yakhni is the mutton marinade or the masala gravy in the biryani.

Recipe Instructions: Firstly, in a large vessel, add washed mutton pieces and marinate. Rest this marinade overnight (min 12 hrs) in your fridge. Wash basmati rice and soak the rice in water for about 40 minutes. Partially cook the rice. Add onions and sauté them till golden and almost crisp. Keep half of it aside for garnishing. Add mutton marinade into it and cook well till half done. Add the rice over the mutton and spread it evenly and add crushed onions all over the rice. Season it with saffron flavoured milk, mint leaves, coriander leaves. Cover the lid and seal it tightly with dough or put a heavy weight on the lid. Switch on the flame, place a skillet/tawa on the flame and place the cooking pot on the heated tawa. Dum the biryani for about 45 minutes on low flame.

Calories: 544 per serve

Ease of Cooking

Nutritional Values

Health Benefits

5

Summary

This Hyderabadi Dum Biryani Recipes a special rice delicacy made with mutton and rice. It does not require endurance and can be cooked pretty much without difficulty simply with the help of a tenderizer.

This Hyderabadi Dum Biryani Recipe/Hyderabadi Mutton Dum Biryani Recipe/Hyderabadi Yakhni Mutton Dum Biryani Recipe is cooked with the help of the steam itself and cooked on dum with tightly sealed and more spices have been included. Wondering what Yakhni is? Well, Yakhni is the mutton marinade or the masala gravy in the biryani.

Pros

A good source of protein and a complete meal.

An excellent serve in parties.

Cons

Red meat increases cholesterol level in the blood. Hence eat it in moderation.

Thank you for these amazing article I really like these and I never tried these kind of recipe but i will be serving my guest in upcoming Weekend, Before that

Can you please tell me that this iranian saffron is fair for using in recipe or not ?
I’m going to purchase it from there florida store so that is why i wanted to be sure before buying
I read your article which is really made me think before buying from any where that is why i’m asking i hope you can reply me quickly
Please also mention quantity of using so i will follow you

yes you can use it. it should give you a pretty orangish colour. if what you are cooking is less in quantity then use a pinch of it. if more then add another pinch to it. and sorry for late reply. this msg had gone to the spam folder.

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